Bistro Broccoli Chowder

This is another easy soup to make. Amazingly, I had the parsnips on hand that the recipe calls for. I've never eaten a parsnip in my life (knowingly). I had bought them to try a raw mock tuna recipe that I never got around to making. I used soy milk instead of almond milk since that's what I had in the fridge. I had dried rosemary in the cupboard, but I walked down to my neighbor's house to pick some fresh for the garnish. It was in flower, so I picked a little of that, too.

I like this soup, although the parsnip flavor does come through–maybe it's an acquired taste. While I don't dislike it, but don't love it, either. I only had 1/3 pound of parsnip and the recipe called for 1/2 pound. Isa even says you can just put in more potato if you don't have parsnip. Since I have a ton of frozen broccoli on hand, I think I'll make a big batch of this and freeze it–just omitting the parsnip. (I guess my parents were not into root vegetables. I did not grow up eating turnips or rutabagas, either.)

I used my hand blender to blend and I think I'll put some in the Vitamix to see what it's like super-blended and creamy. Maybe even try a little soy creamer in it.

See these other posts for info on making your own almond milk (it's so easy) and more about parsnips, turnips and rutabagas.

Did the DD eat it? I didn't even make her try it.

Would I make this again? Yes, I liked it and it's an easy dish to make. I might omit the parsnip in the future. Or I'll develop a taste for it!

Rating: 4 out of 5 Forks (or spoons in this case!)

Potato-Spinach Curry

This is another easy dinner to make. There is some chopping of potatoes, but that's about it. I substituted fresh spinach since I had a whole box of it (I did not get the creamy texture Isa was going for, but that's OK with me) and a can of diced tomatoes instead of fresh plum tomatoes. Use whatcha got, right? I had to omit onions for a family member sensitivity, and reduce the garlic from four cloves (wow!) to a big half clove and I was a little low on ginger. I think all that did reduce the flavor. If it were to make this again, I would add back the onions, make sure I had all the ginger called for and increase garlic to two cloves (and can't see using four!). I also added about another cup of water and I think more could be added. The sauce was thin, so maybe mash up a few of the potatoes if you like a thicker sauce. I used the full two pounds of potatoes called for and that was plenty. Maybe more salt.

I think it will make a good "left-over" meal...great in burritos, mash it up, add water/stock to make it a thick soup, etc.

Update: I had this for lunch for a few days after I first made it and it got better. Maybe a combo of the flavors intensifying as well as the familiarity factor coming into play. (Like when you listen to a new song from a group you love and you don't really like it until you've heard it several times.) I ate it over brown rice pasta and it was wonderful. It's a nice dish on a cold gray day.

Did the DD eat it? Yes, but forced.

Would I make this again? No, it didn't really light up my taste buds. (I liked it more later.)

Rating: 3 out of 5 Forks